Thread: Fillet method that saves meat.

I don't use an electric fillet knife and never cut a bone. I fillet around the ribs and don't lose the rib meat.

I used to fillet using a electric knife by cutting from the head down to back bone then to tail then flipping the attached skin plus filet and ribs over then continue cutting the filet and ribs from the skin. Filet the other side then finish the rest of the fish then go back and cut the ribs off of each filet.

Some time ago on c dot c someone posted a video or a link to a video showing crappie being filleted using an electric knife where they used the electric knife to remove the ribs while the filet and skin was still attached to the fish then they continued their cut removing the rib free filet from the skin. When I used this method I found I needed to be using a curved blade to scoop the ribs off of the filet. I found I liked this method because I didn't have to go back through the pile of filets and remove the ribs. Now the pile of filets is ready to be rinsed and bagged.

I tried searching c dot c and youtube and could not find that particular video that I first saw of the ribs being scooped out using the electric knife. I did find this video where this fellow is using that same technique only he is doing it with a regular filet knife.

How to clean Crappies - YouTube

I cut around the ribs when taking the fillet off.....All I have to do once I have enough, is take the skin off. Pretty easy and I learned how to do it from a youtube video. LOL

Originally Posted by LBM

I used to fillet using a electric knife by cutting from the head down to back bone then to tail then flipping the attached skin plus filet and ribs over then continue cutting the filet and ribs from the skin. Filet the other side then finish the rest of the fish then go back and cut the ribs off of each filet.

Some time ago on c dot c someone posted a video or a link to a video showing crappie being filleted using an electric knife where they used the electric knife to remove the ribs while the filet and skin was still attached to the fish then they continued their cut removing the rib free filet from the skin. When I used this method I found I needed to be using a curved blade to scoop the ribs off of the filet. I found I liked this method because I didn't have to go back through the pile of filets and remove the ribs. Now the pile of filets is ready to be rinsed and bagged.

I tried searching c dot c and youtube and could not find that particular video that I first saw of the ribs being scooped out using the electric knife. I did find this video where this fellow is using that same technique only he is doing it with a regular filet knife.

How to clean Crappies - YouTube

NO "BACON", no bellymeat. I like that return piece of meat below the ribs, it's 1/3 of the filet. I like those little strings of meat from the top and bottom fins too, we call those the "zippers". Most of the time we have 1 guy sawing and 1 guy ribbing, we really butterfly that belly out, it so crispy and tasty.

I've always left the skin on until last, I never thought the meat would hold up to cutting under the ribs to remove them if the skin was already off. I wish I could get good at getting the fillets off without cutting through the ribs, but so far can only do it on big, thick fish like bass, striper, and catfish, and then I stop where the ribs hit the skin and leave all the belly meat attached to keep in the guts.

Go over the ribs and not through them

Yes we need a U-tube of this method sounds good

LBM, that may be a video of me that an outdoor writer I took out put on youtube. It sounds like the method I use. If you search crappie Brownlee it will come up. Maybe part 4 as he put up 4 short videos from that trip. Using that method what really helps get the best fillet is a fork tool that my dad makes. Makes it easy to put "down pressure" on the fillet while scooping the ribs. That and leaving the skin on until after the ribs are out is key.